This is juicy Chicken with mushroom sauce A 35-minute weeknight dinner screams comfort food and you'll want to repeat it. Tender chicken simmered in a mushroom garlic cream sauce for a fancy-yet-easy one-pot bite.
Why you'll love this chicken recipe
If you like simple chicken dinners that feel a bit elevated, then this pan-seared chicken with mushroom sauce is just what you need.
- Easy clean up. This smooth chicken dinner comes together in one pan for easy cleanup when you're done.
- Beginner-friendly. All you need to do is grate the chicken, saute the vegetables and add coconut milk for the perfect bite.
- Great for a weeknight. You only need 35 minutes to cook this dish! It's ideal for even the busiest weeknights.
- versatile Turn it into a pasta dinner, add tender vegetables or use leftovers to make this easy recipe.
What you will need
Lemon juice and herby thyme help brighten the dish and break up its creamy richness. Scroll down to the recipe card at the bottom of the post for exact amounts.
- olive oil- You can also use vegetable, corn or canola oil.
- Chicken breast- Make sure they are boneless and skinless.
- onion- White and yellow onions are best.
- garlic- Fresh garlic, garlic paste and garlic powder all work.
- Baby bella mushroom- Cremini mushrooms are a good swap.
- Shiitake mushroom- Other wild mushrooms such as porcini and morels are also good.
- Chicken Broth- Feel free to use veggie stock.
- Coconut milk- Full fat coconut milk will give you a creamier sauce. It must be unsweetened.
- lemon juice- If you use lime juice, add only 1/2 tsp.
- Thyme – It can be fresh or dried. Parsley also works.
How to make Chicken with Mushroom Sauce
The secret to a flavorful, complex sauce is making sure the onions and mushrooms are well cooked. Scroll to the bottom of the post for the full recipe card.
- Prepare the chicken. Season all sides with salt and pepper. Set a large pan over medium-high heat. Pour olive oil.
- Sweep it up. Add the seasoned chicken and cook it for 3-4 minutes per side or until lightly browned. Remove from heat and set aside.
- Fry the vegetables. Stir the onions into the same pan, saute for 3-4 minutes or until soft and translucent. Add all the mushrooms and garlic. Cook everything for another 5-7 minutes or until the mushrooms are slightly browned.
- Make the sauce. Pour the broth and mix well. Season with more salt and pepper to taste. Bring it to a boil and then reduce it to a simmer. When the liquid has reduced, whisk in the coconut milk, lemon juice and thyme. Boil for 1-2 minutes.
- serve Return the chicken to the pan and spoon the sauce over the top. Garnish with more thyme. Serve and enjoy!
Tips for success
This one-pot dinner is easy to clean out the fridge if you add leftover veggies and chicken.
- Make it spicy. Stir in 1/4-1/2 teaspoon red pepper flakes, chilies, or chili oil to heat the sauce.
- Use dairy products. For a richer sauce, swap the olive oil for the clarified butter. Coconut milk should be replaced with heavy cream or half and half.
- More vegetables. Stir in the fried spinach, Roasted VegetablesAdd bell peppers, or baby corn to the sauce before returning the chicken to the pan for a hearty bite.
- Make it a pasta dinner. Cut chicken into 1/2″ strips and set aside. Boil 1 pack of spaghetti, penne or angel hair pasta according to package directions. Drain well and add to the sauce. Top with shredded chicken and enjoy!
- Add the remainder. Cut the residue Instant Pot Whole Chicken, Grilled Whole Chickenor Air Fryer Chicken Breast And mix it into sauces to reduce food waste.
- Thicken it. Whisk 3 teaspoons cornstarch or arrowroot powder with 3 tablespoons broth or water until smooth. Stir it into the sauce and simmer until slightly thickened. Add chicken as usual and serve.
Side Dish Ideas
This dairy-free chicken with mushroom sauce is a quick dinner option. I love it with me Brussels sprouts with bacon or Crispy Air Fryer Green Beans Other veggie sides on the side include mine Air Fryer Asparagus or Prosciutto Wrapped Asparagus. If you want a fresh salad, try mine Arugula Salad with Roasted Grapes or Tomato Panzanella Salad.
Proper storage
Store it in several serving-size containers for easy reheating on weeknights.
- Fridge: Store it in an airtight container for up to 5 days. Discard immediately if chicken or sauce turns sour.
- To reheat it: Microwave for one minute or until heated through. You can also use a pan on medium heat for 8-10 minutes.
More easy chicken recipes
description
This Juicy Chicken with Mushroom Sauce is a 35-minute comfort dinner. Simmer in a garlic cream sauce for an easy one-pot bite.
- Season chicken on both sides with salt and pepper.
- Heat a large skillet over medium-high heat.
- Add olive oil and chicken breasts, sear for 3-4 minutes per side. until lightly browned.
- Remove chicken from pan and set on a plate.
- Next, in the same pan, add onions. Fry for 3-4 minutes until translucent.
- Now add both sets of mushrooms and garlic. Fry for 5-7 minutes, stirring until the mushrooms are browned.
- Add the chicken stock and season with salt and pepper to taste. Bring to a boil, then reduce to a simmer.
- When liquid has reduced, add coconut milk, lemon juice and fresh thyme. Simmer for 1-2 minutes, stirring throughout. Then add the chicken back to the pan and cook for 1 minute.
- Garnish with fresh thyme or parsley and serve.
